. Heat a pan with oil, add curry leaves, cumin, mustard.
. When the spices crackle, add onions and fry till they become lightly pink.
. Add tomatoes, turmeric, salt and fry till they turn very soft
. Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
. Fry till the mix becomes fragrant for about 2 minutes
. Add water , just enough to cover the eggs partially
. Cook covered till the tomatoes blend well. The curry must become thick.
. If it is runny evaporate the water by cooking further for a while on a high flame
. Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy.
. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.